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Vegan Chili with Sweet Potato Recipe

Hearty vegan chili loaded with beans, sweet potato, and vegetables. Perfect for meal prep and freezes beautifully.
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A super healthy and delicious vegan chili with sweet potato
Prep Time:15 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 celery stalk finely chopped
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 small red or green chilli minced
  • 2 garlic cloves crushed
  • 1 tsp cumin
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 tsp oregano
  • 2 tins beans kidney, butter, black, or cannellini, rinsed and drained
  • 2 tins chopped peeled tomatoes
  • 1-2 Tbsp chipotle in adobo sauce or 2 Tbsp pickled jalapeno plus 1 tsp smoked paprika
  • 1 tsp dried chilli flakes optional
  • Salt and pepper
  • 1 large sweet potato cut into small to medium cubes (about 2 cups)
  • Toppings: avocado chopped coriander, rice, corn chips

Instructions

Slow Cooker Method:

  • Heat the olive oil in a large frying pan and sauté the celery, onion, and carrot until soft, about 4 minutes. Add the garlic, cumin, and chilli, then fry for another minute until aromatic.
  • Transfer to a slow cooker pot along with all other ingredients except the sweet potato. Season well with salt and pepper.
  • Cook on high for 2 hours, then add the sweet potatoes. Cook for another 2 hours on high. Alternatively, cook on low for 8 hours, adding the sweet potatoes halfway through.

Pressure Cooker Method:

  • Heat the olive oil in your pressure cooker (if it has a sauté function) or in a separate pan. Sauté the celery, onion, and carrot until soft, about 4 minutes. Add the garlic, cumin, and chilli, then fry for another minute.
  • Add all remaining ingredients including the sweet potato. Season well.
  • Cook for 15 minutes at pressure, then use slow release.

Stovetop Method:

  • Heat the olive oil in a large pot and sauté the celery, onion, and carrot until soft, about 4 minutes. Add the garlic, cumin, and chilli, then fry for another minute.
  • Add all remaining ingredients except the sweet potato. Season well and bring to a simmer.
  • Cook for 45 minutes, stirring occasionally, then add the sweet potato. Continue cooking for another 30-45 minutes until the sweet potato is tender and the chili has thickened.
  • Serve with your choice of toppings.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days.
Freezing: This chili freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the consistency.
Sweet potato: Use orange-fleshed sweet potato rather than white for better texture and flavour.
Heat level: This recipe is relatively mild. Add more chilli flakes or fresh chilli if you prefer more heat.
Servings: 6